Chile Con Queso Dip from Cooking Light
From auntybea 15 years agoIngredients
- 1 14/5 ounce can diced tomatoes, undrained shopping list
- 1 10-ounce can diced tomatoes and green chiles, undrained shopping list
- 1 tsp. olive oil shopping list
- 1/2 cup chopped onion shopping list
- 2 garlic cloves, minced shopping list
- 1 (8 ounce) block fat-free cream cheese, softened shopping list
- 1 tsp. chili powder shopping list
- 6 ounces light processed cheese, cubed (such as Velveeta Light) shopping list
- cilantro sprigs (optional) shopping list
How to make it
- Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 up liquid; set tomatoes and reserved liquid aside.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or utnil cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.
People Who Like This Dish 6
- debbiesuer Pueblo, CO
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- auntybea Vernon, Canada
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The Rating
Reviewed by 2 people-
This recipe may be light on calories but it dosen't sound like it's light on flavor...I will be trying this one soon, thanks.
debwin in Toronto loved it -
This works for me! Sounds delicious!
bluewaterandsand in GAFFNEY loved it
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